We unwrapped a gift box of cherry liqueur chocolates, whole pitted cherries soaked in kirsch and enrobed in layers of dark chocolate as we “turned it up to eleven” on the palate. We bit into rum-soaked kala jamun (rum doughnuts) with that combination of dark rum, cardamom, saffron, rosewater and vanilla - absolute bliss.

Water added a cinnamon dusting on baked apples and chocolate peanut butter cups on the nose, while the taste was simply sublime! Following 8 years in an ex-bourbon barrel, we transferred this rum into a refill Spanish oak Pedro Ximenez hogshead that was previously used to mature whisky 46.88 (“A curiosity of flavours” released in March 2021).